Another yummy dinner slightly adapted from a British Heart Foundation healthy eating plan.
225g skinned chicken breasts, diced
115g Button mushroom, halved
125ml dry white wine
1 clove garlic, finely chopped
1 small onion, diced
600ml vegetable stock (low salt)
175g arborio risotto rice
175g small broccoli florets
Freshly ground pepper to tastery
Frylight/2tbsp olive oil
In a large pan/wok fry chicken in frylight for 2-3 minutes until seared all over.
Add garlic, onion and fry for 5 minutes until onion soft.
Add mushroom and rice. Stir while heating moderately for 2-3 minutes.
Add wine and heat briskly to make majority of wine evaporate. Should take 3-4 minutes.
Reduce heat to medium and start adding stock a ladle at a time. This should take no less than 20 minutes but I ended up adding quite a lot of the stock in one go after about 15 minutes and raising the heat as it wasn’t cooking the rice enough.
When the liquid is mostly gone from the risotto and the rice is well cooked, stir through black pepper and broccoli and serve.
This recipe is low in sat fat, salt and sugars. It counts as medium for fat overall. 426 cals per portion. This recipe easily served 4. Got a big NOM from hubby and shockingly a “I could eat that without the chicken but more vegetables!” The man is a born carnivore so that is saying something.